Making a smash burger at home is surprisingly easy and cost-effective. The key to achieving a crispy-edged burger lies in using the right mince, a very hot cooking surface, and getting the thin patty onto the pan without overworking it. A mince with around 25% fat is ideal, as it helps keep the patty juicy and contributes to the browned crust. This technique is all about simplicity, with no complicated seasoning or long list of ingredients required.
When preparing the mince, it's essential to handle it as little as possible to prevent compacting it too much. Divide the mince into loose balls, around 85g to 115g per ball, depending on whether you want a single burger or plan to stack two thin patties. Gently gather the meat together with your hands and stop once it holds its shape. This allows the meat to spread easily when it hits the hot pan, creating a crispy crust.
A heavy cast-iron frying pan, flat griddle, or solid cooking surface works best for making smash burgers. Heat the pan to around 230°C or hotter, with temperatures of roughly 245°C to 275°C often used for a particularly hard sear. If you don't have an infrared thermometer, the important thing is that the pan is properly hot before you start cooking. This is also a good time to switch on the extractor fan, as smash burgers can create quite a bit of smoke.
Unlike traditional burgers, you don't necessarily need oil for a smash burger. If you're using a suitably fatty mince and a well-heated heavy pan, you can place the beef directly onto the cooking surface. The fat will render as the burger cooks, creating a crispy crust. However, if your pan is prone to sticking, a very light film of neutral cooking oil can be used.
To smash a burger properly, place the loose beef ball onto the hot cooking surface and immediately press it down firmly with a sturdy, flat metal spatula or burger press. Press the beef as thin as you can without repeatedly working it, creating a thin and uneven edge. This ragged edge is part of what gives a smash burger its characteristic crisp texture. Once you've smashed it, leave it alone and don't keep moving the burger around the pan or pressing it repeatedly.
When it's time to flip the smash burger, wait until the underside has developed a deep brown crust and the edges look crisp. This can take roughly two minutes, depending on the heat of your pan and the thickness of the patty. Use a firm spatula and scrape underneath the entire patty, rather than simply lifting it from one edge. Add your cheese immediately after flipping, so it has time to melt while the second side cooks.
For an authentic smash burger experience, choose the right cheese and bun. American cheese is traditionally associated with the classic smash burger, but burger cheese slices or cheddar also work well. Soft white hamburger rolls, potato buns, or brioche buns are good options for the bun, as they provide a soft base for the thin and crisp burger patty. Keep toppings simple, with sliced or finely chopped onions, gherkins, shredded lettuce, tomato, mustard, and mayonnaise.
Key points
- Use a mince with around 25% fat to achieve a juicy and crispy smash burger.
- Handle the mince as little as possible to prevent compacting it too much.
- Heat the pan to around 230°C or hotter for a perfect smash burger crust.
